Chef Andrea Reusing’s Spicy BLT Soup
It is so hot that no one wants to turn on the stove.
Don’t sweat summer meals. Make cold salads, sandwiches or soups. Try this recipe from Chapel Hill chef Andrea Reusing of Lantern restaurant for a twist on the classic bacon-lettuce-and-tomato sandwich: Spicy BLT Soup.
That recipe and other hot-weather meals can be found on our site: nando.com/therecipe.
Andrea Weigl
Spicy BLT Soup
From chef Andrea Reusing of Lantern in Chapel Hill
2 pounds assorted tomatoes, roughly chopped
Coarse sea salt and ground pepper
1 small cucumber, roughly chopped
2 medium Fresno chiles or jalapeños, stemmed and chopped
1 garlic clove, smashed and peeled
2 teaspoons white wine vinegar
1/2 small yellow onion, chopped
1 slice white bread, crust removed, torn into pieces
1/2 cup extra-virgin olive oil
1/2 teaspoon sugar
Chopped egg and garlic vinaigrette (available at nando.com/therecipe)
Toppings: croutons, crumbled cooked bacon, sliced lettuce
Sprinkle tomatoes with 1/4 teaspoon salt; let sit for 10 minutes.
Combine tomatoes, cucumber, chiles, onion, garlic, vinegar, bread, oil and sugar in a blender and puree until smooth, about 1 minute. Pour through a fine-mesh sieve into a large bowl, pressing on solids, and then discard solids. Cover soup and refrigerate until cold, about 2 hours or up to 3 days.
Season to taste with salt and pepper. Serve with a drizzle of vinaigrette and toppings, if desired.
Yield: 4 servings.
This story was originally published June 26, 2015 at 1:24 PM with the headline "Chef Andrea Reusing’s Spicy BLT Soup."